Ingredients
2 tblsps instant coffee granules
2 tblsps Marsala
600ml tub thickened cream
395g can sweetened condensed milk
2 tsps vanilla extract
12 sponge finger biscuits
Cocoa powder, to dust
Method
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Grease a large, straight-sided 15cm x 23.5cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
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Dissolve coffee in 1/3 cup boiling water in a shallow dish. Stir in Marsala. Cool slightly.
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Beat cream, condensed milk, and vanilla in a large bowl of an electric mixer until soft peaks form. Pour one-third of the mixture into the prepared pan.
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Dip half the biscuits one at a time, into coffee mixture to soak. With short end of pan facing you, arrange biscuits lengthways over the cream mixture. Pour over half the remaining cream mixture. Spread evenly.
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Repeat layering with remaining coffee0soaked biscuits and cream mixture. Cover. Freeze overnight until firm.
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To serve, invert the log onto the serving plate. Remove lining paper. Dust generously with sifted cocoa. Cut into thick slices.